Archive for February, 2013
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FRESHLY SERVED
 

Cooking & Baking with Tea: The Spice, And Drink

by Kitchen Butterflyon February 23, 2013
I’ve always loved tea, but never considered it more than a drink, hot or cold. Recently, that has changed. And two things have done that for me: a book – ‘The Art of Blending by Lior Lev Sercarz’ which has nothing to do with tea, and everything to do with spices and one man’s passion; […]

Green Pawpaw (Papaya) Salad

by Kitchen Butterflyon February 22, 2013
I love the very idea of combining fruit and savoury flavours, especially in the way Asian cuisine knows how. I’ve watched Luke Nguyen cook with ingredients that are tropical and easy to find in Nigeria. But cook with them in a way so different, so foreign and appealing in that way ‘exotic’ cuisine is. 

Happy Valentine’s Day: Celebrating Friends & Failure

by Kitchen Butterflyon February 14, 2013
My friends are the other children my mother didn’t have. In fact,  in the course of my young life, I have chosen turned to them many a time…over the children of my mother’s womb. But now I am old and grey, and both have a place in my heart. I am thankful for my friends, […]

Wara, Nigerian Cheese Curds

by Kitchen Butterflyon February 12, 2013
Wara, a place in Kwara state, Nigeria: 8°25’60” N; 4°27’0″ E and 305m above sea level. Wara, food. Poor man’s cheese aka Nigerian Tofu, made from soya beans. Wara, food. From Kwara state, fresh cottage cheese/curds made from milk. And currently formerly in my possession. —–00000—– My cheese curds arrived half way between saying goodbye to  neighbours moving […]

Nigeria’s Dry Season’s Produce: January/February

by Kitchen Butterflyon February 2, 2013
Some day soon, I’ll have a record that’s complete. I’ll know exactly when to lie in wait for mangoes, buy the best pineapples and feast on Ube, with corn. This is the start of that catalogue. The Nigerian climate, like most tropical countries consists of seasons, rainy and dry. Obviously, there are differences from north to […]